Cumin lamb skewers

2024-11-08 14:59:06 1148

When summer comes, the streets and alleys are full of Mutton shashlik. I often feel like eating them when I pass by, but I regret it when I eat them. After all, the hygiene is not up to standard, and I don't know what kind of meat is used to make the kebabs now. There is mutton brought back by a friend from Inner Mongolia at home, which is put in the freezer to wait for summer to come. So I'd better bake it myself. It's clean, safe, delicious, tender, and spicy.

Details of ingredients

Technique

difficultybeginner
workmanshiproast
tasteCumin
timean hour

Steps to make Cumin lamb skewers

1. Cut the lamb into small cubes.
2. Marinate with a small amount of salt, soy sauce, onions, and cooking wine for half an hour.
3. Clean the bamboo sticks thoroughly and soak them in clean water for a while.
4. Dress the lamb into thin and fat lamb skewers.
5. Prepare some vegetable oil, chili noodles, and cumin noodles.
6. Preheat the oven for 5 minutes, place oil paper on the baking tray and add oil. Place the lamb skewers on a grill and bake over low heat at 200 degrees Celsius for 18-20 minutes.
7. Bake for about 8 minutes, then take out the lamb skewers and brush both sides with vegetable oil, sprinkle with chili and cumin noodles, and send them back to the oven to continue grilling.
8. Observe the lamb skewers until the fatty meat is "sizzling" and oily, with a fragrant aroma wafting out. That's basically enough.
9..